Red Root Soup - cooking recipe

Ingredients

6 shallots, peeled and chopped
5 carrots, chopped (no need to peel)
2 beets, peeled and chopped
2 russet potatoes, peeled and chopped
4 leeks, rinsed and chopped (white parts, and some green)
1 cup fresh parsley, chopped
2 garlic cloves, peeled
3 cups low sodium chicken broth
4 cups water
2 cups nonfat milk
1 teaspoon curry powder (or to taste)
6 tablespoons nonfat plain yogurt

Preparation

Place all ingredients (except milk, curry powder and yogurt) in a large soup pot. Cook 20-25 minutes until vegetables are tender.
Puree vegetables and broth, in batches, in a blender. (Leave some chunks in one batch).
Return to pan and add milk and curry powder. Simmer until heated through.
Ladle into six bowls and top each with a tablespoon of yogurt for garnish.